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Oxtail Casserole

chef.jackson's picture
Ingredients
  Oxtail 3 Pound, in pieces, trimmed of excess fat
  Lard/Dripping 1⁄4 Cup (4 tbs)
  Onions 2 , chopped
  Carrots 2 Large, chopped
  Celery head 1⁄2 , chopped
  Fatty bacon slices 2 , chopped
  Flour 2 Tablespoon
  Bay leaves 2
  Parsley sprigs 3
  Peppercorns 6
  Salt To Taste
  Beef stock 5 Cup (80 tbs)
  Browning gravy 1 Cup (16 tbs)
Directions

MAKING

1) Cook the oxtail in the dripping or the lard quickly on all sides and brown it.
2) Bring out from the pan.
3) Now, to the pan add the bacon and the vegetables and gently cook for 5 minutes.
4) Mix the flour and stir cook for a minute.
5) Bring back the oxtail to the pan and add the rest of the ingredients, except the browning gravy.
6) Simmer the ingredients covered for four hours or until the meat becomes very tender and falls off the bones easily.
7) Take a serving dish and arrange the meat on it, keep it hot.
8) Boil the cooking liquid until it is reduced to 2 cups or 3/4 pint (450 ml).
9) Strain the liquid on to the oxtail.

SERVING
10) Serve with bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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